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From:	Deborah (Recipes.vegsource.com)
Subject:	Curry -- Don't Worry!
Date:	May 24, 2010 at 9:03 pm PST

In Reply to: Re: posted by Susan on May 24, 2010 at 6:18 pm:

For Indian, Chinese, or Japanese curries,
I use powdered curry mixtures (there are
many kinds). Madras curry powder is
my favorite multi-purpose type.

For Thai dishes, I use curry pastes.

---

Are you going to use tofu or a commercial
chicken substitute? Or try both?

Let me know how it goes!

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